Tanimura & Antle Welcomes 62 New Employee Owners to Its 20 Year Club

Aug 11, 2026 | In the News

Tanimura & Antle Welcomes 62 New Employee Owners to Its
20 Year Club

Salinas, CA - August 11, 2026, - Tanimura & Antle, an employee-owned leader in fresh produce, is proud to announce the induction of 62 employee owners into its prestigious 20 Year Club, recognizing individuals who have dedicated two decades of service to the company.

With this year's inductees, Tanimura & Antle now celebrates more than 450 employee owners who have reached the 20-year milestone, a remarkable achievement in today's workforce where long-term tenure has become increasingly rare.

The 20 Year Club honors employee owners whose dedication, hard work, and commitment have helped shape the company's culture and contribute to its continued success. These individuals represent every aspect of the business, from the field and harvesting operations to customer service, logistics, administration, and leadership.

"Our 20 Year Club members represent the heart of our company," said Nora Cortez, Chief Human Resources Officer at Tanimura & Antle. "Their commitment, experience, and pride of ownership have helped build the strong culture we enjoy today. We are incredibly grateful for their contributions and honored to celebrate this milestone alongside them."

In addition to recognizing 62 new 20 Year Club members, Tanimura & Antle is celebrating hundreds of employee owners who reached important service milestones this year, including:

- - 141 employee owners celebrating 10 years
  - 99 employee owners celebrating 15 years
  - 36 employee owners celebrating 25 years
  - 11 employee owners celebrating 30 years
  - 12 employee owners celebrating 35 years
  - 7 employee owners celebrating 40 years

Together, these milestones reflect the strength of a culture built on opportunity, respect, shared success, and employee ownership.

Among this year's 20 Year Club inductees is Brian Antle, Executive Vice President of Sales, whose two decades with the company have provided a unique perspective on the organization's growth and evolution. "What makes this milestone so special isn't simply the number of years people have worked here; it's what those years represent," said Antle. "Across industries, companies are facing unprecedented challenges while retaining employees. To have hundreds of employee owners choose to build long-term careers at Tanimura & Antle speaks volumes about our culture, our values, and the opportunities available here. The loyalty and commitment demonstrated by our workforce has been a significant factor in our success, and I'm incredibly proud to celebrate alongside this year's inductees as a fellow 20 Year Club member."

Also being recognized this year is Josefina Alcala, Payroll Technician in Yuma, who reflected on the people and relationships that have defined her career.

"When I look back on the past 20 years, what stands out most are the people," said Alcala. "I've had the opportunity to work with incredible teammates, learn new skills, and grow both personally and professionally. Tanimura & Antle has always felt like a place where employees are valued and supported. Reaching this milestone is something I'm very proud of, and I'm grateful to have been part of a company that feels like family."

The company's commitment to employee ownership continues to play a key role in fostering engagement, stability, and career growth. Through its Employee Stock Ownership Plan (ESOP), employees have the opportunity to share the company's success while helping build a future for themselves and their families.

According to the U.S. Bureau of Labor Statistics, the median tenure for private-sector employees is approximately 3.5 years, making a 20-year career with a single employer increasingly uncommon. Tanimura & Antle's growing 20 Year Club highlights a culture that has enabled generations of employee owners to build meaningful and lasting careers.

"As we celebrate these milestones, we are reminded that our success has always been driven by our people," said Cortez. "Every employee owner contributes to our mission of delivering Quality, Service, and Innovation, and we are grateful for the dedication they bring to work each day."

More In the News

From the field to the future, there’s always something happening at Tanimura & Antle. Discover more stories that highlight our people, products, and ongoing commitment to innovation.

Grilled Artisan Romaine BLT

Aug 5, 2026 | Artisan Romaine Recipes, Recipes

Grilled Artisan Romaine BLT

Smoky, savory, and bursting with fresh flavor, this Grilled Artisan Romaine BLT transforms a classic combination into a standout grilled salad. Featuring crisp Tanimura & Antle Artisan® Romaine Lettuce, each lightly charred wedge develops a subtle smokiness while maintaining its signature crunch. Sweet, caramelized Tanimura & Antle Artisan® Sweet Italian Red Onions pair perfectly with crispy bacon, roasted tomatoes, and delicate shavings of Pecorino Romano for a delicious balance of flavors and textures. Finished with a rich balsamic glaze, this simple yet impressive dish delivers the perfect blend of freshness and indulgence. Whether served as a side for summer grilling or enjoyed as a light entrée, it's a memorable recipe that showcases the exceptional quality and flavor of Artisan produce.

Ingredients:

2 heads Tanimura & Antle Artisan® Romaine Lettuce
2 Tanimura & Antle Artisan® Sweet Italian Red Onions, sliced into ¼-inch rings
2 tablespoons extra virgin olive oil
2 slices thick-cut bacon
¾ cup balsamic vinegar
2 tablespoons shaved Pecorino
Romano cheese
12 grape tomatoes
Sea salt, to taste
Freshly ground black pepper, to taste



4 - 8 Servings

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15 min Prep

}

20 min Cook

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35 min Total

Instructions:

Step 1: Prepare the Grill & Ingredients

Preheat your grill to high heat. While the grill heats, wash and dry the Artisan® Romaine Lettuce, then cut each head in half lengthwise. Slice the Artisan® Sweet Italian Red Onions into ¼-inch rings. Brush the cut sides of the romaine and both sides of the onion rings with olive oil, then season generously with sea salt and freshly ground black pepper.

Step 2: Cook the Bacon & Balsamic Glaze

In a skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and finely chop once cooled. Discard excess bacon fat from the skillet, then add the balsamic vinegar. Simmer over medium heat until reduced to approximately ¼ cup, creating a rich balsamic glaze. Set aside.

Step 3: Roast the Tomatoes

Toss the grape tomatoes with a small drizzle of olive oil and season with salt and pepper. Roast in a 400°F oven for about 5 minutes, or until slightly softened and blistered. Remove and set aside.

Step 4: Grill the Romaine & Onions

Place the onion rings on the hot grill and cook for 5 to 6 minutes, turning once, until tender and lightly charred. Place the romaine halves cut-side down on the grill and cook for 2 to 3 minutes, just until grill marks develop and the leaves are lightly charred while remaining crisp.

Step 5: Build the BLT

Arrange the grilled romaine halves on a serving platter or individual plates. Sprinkle with shaved Pecorino Romano cheese, then top with grilled onion rings, roasted tomatoes, and crispy bacon.

Step 6: Finish & Serve

Drizzle the balsamic glaze over the grilled romaine and toppings. Serve immediately and enjoy the smoky, savory flavors of grilled Artisan® Romaine Lettuce paired with sweet grilled onions, crispy bacon, roasted tomatoes, and tangy Pecorino Romano for a fresh twist on a classic BLT.

More Recipes

Artisan Dew Drop Elote Wedge

Jul 27, 2026 | Artisan Cabbage Recipes, Recipes

Artisan Dew Drop Elote Wedge

Bring the bold flavors of traditional elote to the grill with a fresh twist. Crisp, grilled Artisan Dew Drop cabbage is topped with a creamy cilantro lime sauce, smoky seasonings, sweet grilled corn, and cotija cheese for a memorable side dish or light entrée. The recipe highlights the flavor, freshness, and versatility of the Artisan product line.

Ingredients:

For the Salad

1 head Tanimura & Antle Artisan® Dew Drop cabbage, cut into 4 wedges
2 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

For the Crema

½ cup crema
2 tbsp fresh lime juice
1/4 cup finely chopped Tanimura & Antle Cilantro
¼ tsp garlic powder
Pinch of salt

For Topping

1 cup grilled corn kernels (about 2 ears of corn)
½ cup cotija cheese, crumbled
1 tbsp Tajín seasoning
½ tsp smoked paprika
2 tbsp fresh Tanimura & Antle Cilantro, chopped
Lime wedges, for serving



4 Servings

}

15 min Prep

}

20 min Cook

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35 min Total

Instructions:

Step 1: Prepare the Produce

If needed, trim a small portion of the base of the cabbage to remove the excess while keeping the core intact. Cut the cabbage head into 4 equal wedges, ensuring each wedge retains a portion of the core to help hold it together during grilling. Then clean the ears of corn by removing the husks and silk from the corn.

Step 2: Prepare the Cilantro Lime Crema

In a food processor, mix together the crema, lime juice, cilantro, garlic powder, and salt. Refrigerate until ready to use.

Step 3: Grill the Cabbage and Corn

Preheat a grill to medium-high heat (about 400°F).

Brush the cabbage wedges with olive oil and season with salt and pepper.

Place the cabbage wedges and corn on the grill. Grill the cabbage for 4–5 minutes per side, or until lightly charred and slightly tender while maintaining some crunch.

Grill the corn for 8–10 minutes, turning occasionally until lightly charred on all sides. Remove from the grill and allow to cool slightly. Once cool enough to handle, cut the kernels from the cob.

Step 4: Assemble the Wedges

Transfer the grilled cabbage wedges to a serving platter. Drizzle generously with the cilantro lime crema. Top with grilled corn kernels, cotija cheese, Tajín, and smoked paprika.

Step 5: Garnish & Serve

Finish with fresh cilantro and serve with lime wedges for squeezing over the top. Serve immediately and enjoy.

More Recipes

Artisan Dew Drop Asian Wedge Salad with Ginger Sesame Dressing

Jul 17, 2026 | Artisan Cabbage Recipes, Recipes

Artisan Dew Drop Asian Wedge Salad with Ginger Sesame Dressing

Crisp, colorful, and packed with fresh flavor, this Artisan Dew Drop Asian Wedge Salad transforms Tanimura & Antle Artisan Dew Drop Cabbage into a vibrant dish that’s perfect for lunch, dinner, or entertaining. Tender cabbage wedges are topped with crunchy vegetables and toasted almonds, then finished with a sweet and savory ginger sesame dressing that brings every bite to life.

Ingredients:

For the Salad

1 cup shredded carrots
1 cup celery, chopped
1 red bell pepper, chopped
4 green onions, chopped
½ cup toasted almonds, chopped
1 package Tanimura & Antle Artisan Dew Drop Cabbage

For the Dressing

½ cup olive oil
⅓ cup rice vinegar
2 tablespoons tamari or soy sauce
1 garlic clove, chopped
2 tablespoons honey
2 tablespoons fresh ginger, peeled and minced
1 teaspoon toasted sesame oil



4 Servings

}

15 min Prep

}

5 min Cook

}

20 min Total

Instructions:

Step 1: Make the Ginger Sesame Dressing

Add the olive oil, rice vinegar, tamari or soy sauce, garlic, honey, ginger, and toasted sesame oil to a blender. Blend until smooth and well combined. Set aside while you prepare the salad.

Step 2: Prepare the Artisan Cabbage Wedges

Trim the base of the Tanimura & Antle Artisan Dew Drop Cabbage if needed, then cut each cabbage vertically into quarters, keeping the core intact so the wedges hold together.

Step 3: Mix the Vegetable Topping

In a large bowl, combine the shredded carrots, chopped celery, red bell pepper, and green onions. Toss until evenly mixed.

Step 4: Assemble the Salad

Place two cabbage wedges side by side on each serving plate. Spoon the vegetable mixture between and around the wedges, creating a colorful mound of fresh toppings.

Step 5: Add the Dressing

Generously drizzle the ginger sesame dressing over the cabbage wedges and vegetable mixture, coating the ingredients with bright, savory flavor.

Step 6: Finish and Serve

Sprinkle the toasted almonds over the top for added crunch and nuttiness. Serve immediately and enjoy while the vegetables are crisp and fresh.

More Recipes

Artisan Sweet Gem Brunch Salad

Jul 16, 2026 | Artisan Sweet Gem Recipes, Recipes

Artisan Sweet Gem Brunch Salad with Burrata & Lemon-herb Vinaigrette

Fresh, vibrant, and perfect for a leisurely brunch, this Artisan Sweet Gem Brunch Salad brings together crisp Tanimura & Antle Artisan Sweet Gem Lettuce, creamy burrata, savory prosciutto, and soft-boiled eggs for a beautiful balance of flavors and textures. Finished with a bright lemon-herb vinaigrette and crunchy toasted pistachios, this elegant salad is ideal for weekend gatherings, holiday brunches, or any occasion that calls for a fresh and satisfying dish.

Ingredients:

For the Salad

2 to 3 heads Tanimura & Antle Artisan Sweet Gem Lettuce, leaves separated
1 large ball burrata cheese (or 2 small balls)
2 soft-boiled eggs, halved
3 to 4 slices prosciutto, torn into bite-sized pieces
1 cup heirloom cherry tomatoes, halved
½ cup thinly sliced cucumber
¼ cup toasted pistachios
Fresh basil or mint leaves, for garnish
Salt, to taste
Freshly cracked black pepper, to taste

For the Dressing

¼ cup extra virgin olive oil
1½ tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh herbs of choice (such as parsley, chives, or basil)
Salt, to taste
Freshly cracked black pepper, to taste



4 Servings

}

20 min Prep

}

7 min Cook

}

27 min Total

Instructions:

Step 1: Make the Lemon-Herb Vinaigrette

In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and chopped herbs until smooth and emulsified. Season with salt and pepper to taste. Set aside.

Step 2: Prepare the Salad Base

Arrange the leaves of the Tanimura & Antle Artisan Sweet Gem Lettuce on a large serving platter or divide among individual plates, creating a fresh and crisp base for the salad.

Step 3: Add the Toppings

Scatter the heirloom cherry tomatoes and sliced cucumber over the lettuce. Tuck the torn prosciutto throughout the salad for savory flavor in every bite.

Step 4: Finish with Burrata and Eggs

Place the burrata in the center of the platter and nestle the halved soft-boiled eggs among the greens and toppings.

Step 5: Dress the Salad

Drizzle the lemon-herb vinaigrette evenly over the salad, allowing it to lightly coat the lettuce and toppings.

Step 6: Garnish and Serve

Sprinkle with toasted pistachios, fresh basil or mint, and a pinch of salt and freshly cracked black pepper. Serve immediately and enjoy while the lettuce is crisp and the burrata is perfectly creamy.

Tanimura & Antle Welcomes 62 New Employee Owners to Its 20 Year Club

More In the News

Grilled Artisan Romaine BLT

Ingredients:

4 - 8 Servings

15 min Prep

20 min Cook

35 min Total

Instructions:

Step 1: Prepare the Grill & Ingredients

Step 2: Cook the Bacon & Balsamic Glaze

Step 3: Roast the Tomatoes

Step 4: Grill the Romaine & Onions

Step 5: Build the BLT

Step 6: Finish & Serve

More Recipes

Artisan Dew Drop Elote Wedge

Ingredients:

4 Servings

15 min Prep

20 min Cook

35 min Total

Instructions:

Step 1: Prepare the Produce

Step 2: Prepare the Cilantro Lime Crema

Step 3: Grill the Cabbage and Corn

Step 4: Assemble the Wedges

Step 5: Garnish & Serve

More Recipes

Artisan Dew Drop Asian Wedge Salad with Ginger Sesame Dressing

Ingredients:

4 Servings

15 min Prep

5 min Cook

20 min Total

Instructions:

Step 1: Make the Ginger Sesame Dressing

Step 2: Prepare the Artisan Cabbage Wedges

Step 3: Mix the Vegetable Topping

Step 4: Assemble the Salad

Step 5: Add the Dressing

Step 6: Finish and Serve

More Recipes

Artisan Sweet Gem Brunch Salad with Burrata & Lemon-herb Vinaigrette

Ingredients:

4 Servings

20 min Prep

7 min Cook

27 min Total

Instructions:

Step 1: Make the Lemon-Herb Vinaigrette

Step 2: Prepare the Salad Base

Step 3: Add the Toppings

Step 4: Finish with Burrata and Eggs

Step 5: Dress the Salad

Step 6: Garnish and Serve

More Recipes

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Tanimura & Antle Welcomes 62 New Employee Owners to Its
20 Year Club